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A big bowl of homemade soup for dinner is always filling and satisfying. When you find a recipe for soup that is not only tasty but easy and quick to fix, you know you have a winning recipe. Served with warm black olive scones, this soup makes quite a meal for the family.
Italian Sausage Soup
1 (1.24 oz.) package hot Italian sausage, casings removed
2 carrots, diced
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 (32 oz.) chicken broth
1 (15 oz.) can tomato paste
2 medium zucchini, cut in half lengthwise and thinly sliced
1 teaspoon dried crushed rosemary
1 (20 oz.) package refrigerated three-cheese tortellini
Garnish: chopped fresh parsley
In large Dutch oven, combine sausage, carrots, onion, bell pepper and garlic; cook over medium heat until sausage is browned and crumbles. Drain well.
Stir in chicken broth and tomato sauce, bring to a boil, reduce heat and simmer 5 minutes. Add zucchini and rosemary, simmer 20 minutes. Add tortellini, simmer 5 minutes or until tender. Serve immediately. Garnish with chopped fresh parsley if desired.
Black Olive Scones
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (one stick)
3 tablespoons chopped black olives
2/3 cup heavy whipping cream
Olive oil
Kosher salt
Preheat oven to 375 degrees. Lightly grease a baking sheet.
In medium bowl, combine flour, sugar, baking powder and salt. Cut in butter, using a pastry blender until mixture is crumbly. Stir in olives. Gradually add cream, stirring just until dry ingredients are moistened.
On a lightly floured surface, roll out dough to half-inch thickness. Cut with a 2 1/2 inch round cutter. Place on prepared baking sheets. Brush with olive oil and sprinkle with salt. Bake 14-16 minutes, or until lightly browned. Serve warm.
Note to readers: Do you have a youngster in your home who likes to cook? Please email
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and tell us about the young cook in your home and some of the foods that they prepare.
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